Ingredients
Cooking
Ingredient Preparation
- Cut the beef into 4-5 cm cubes and put them in the cold water for 25 minutes. Soaking can help to remove excess thin blood.
- Tomatoes are cut into 3cm cubes. If you prefer a softer texture, you can cut it into 1cm. Don’t like skin? Make a cross mark at the bottom of the tomato, and put it in hot water for 5 mins (the water should cover the whole tomato). Now, you can peel off the skin easily.
- Potatoes are peeled and cut into 3cm chunks. Don’t forget to soak chopped potatoes in cold water to remove excess starch and prevent oxidation. Without a paring knife? Refer to the above tomato peeling method.
- Clean the onion and cut it into the shape you like.
- Wash cinnamon, bay leaves, and star anise. Stir-fry them in a pot until the moisture evaporates completely. Serve and set aside for later use.
Instructions
Blanch the Beef
Place the beef cubes in a pot with cold water, ginger slices, and cooking wine. Bring to a boil, then simmer for 3–5 minutes to remove impurities. Drain and rinse the beef with warm water, as cold water can affect the stewing time. Pat dry.
Caramelize Sugar (Secret Step)
Caramelizing sugar is a classic Chinese technique called “Shǎosè”. Heat 1-2 spoons of water in a non-stick pan over low heat. Add the rock sugar or granulated sugar. Stir constantly until the sugar melts and turns into a light amber/honey-colored liquid with small bubbles.
As soon as it turns reddish-brown (not dark black), immediately add the blanched beef. Toss the meat quickly to coat every piece in the caramel. It is good for locking in the color and flavor.
Add Aromatics
Add the ginger, garlic, onion, star anise, and bay leaves to the pot with the caramelized beef. At this step, you can add half the tomatoes to help mix the tomatoes’ flavor. Sauté for 2 minutes. And then, add light soy sauce, dark soy sauce, and oyster sauce. Stir-fry evenly, then turn off the heat.
Clay Pot Simmer
Heat the Clay Pot slightly and add the beef. Pour in enough hot water to cover the meat. Bring to a boil, then turn the heat to low. Cover and simmer for 40 minutes.
Add Potatoes and Remaining Tomatoes
Add the potato chunks and the remaining tomatoes. Simmer for another 20–25 minutes until the potatoes are fork-tender.
Reduce and Season
Taste the sauce and add salt or pepper if needed. If the sauce is too thin, turn up the heat slightly for a few minutes to reduce it until it reaches a thick, glossy consistency.
Key Secrets for Success
- “Cold-to-Warm” Rule: When rinsing the beef after blanching, never use cold water. Similarly, when filling the clay pot for the long braise, only use boiling or hot water. Cold water shocks the fibers of the hot beef, causing them to tighten and become permanently “woody” or tough.
- Tame the Sugar: During the caramelization step, the window between “perfect amber” and “burnt bitter” is about 5 seconds.
- Two-Stage Tomato: Why add tomatoes in two portions? The first batch of tomatoes can provide the acidic base that helps tenderize the beef fibers, as they melt into the sauce. The second batch will provide texture and brightness.
- Potato Prep: After cutting your potatoes, soak them in cold water for 5 minutes and rinse. This removes excess surface starch, which prevents the potatoes from sticking to the bottom of the clay pot and burning during the final simmer.
- Salt: Always add salt at the very end. Adding it too early can toughen the meat.
- Beef Brisket: Brisket is the best part for this dish. Look for “intermuscular fat” (marbling) for the softest results.